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Old 07-08-2012, 05:39 PM   #11
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So basically a Non-stick pan for acidic foods ?
What are good non-sticks than ?
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Old 07-08-2012, 06:18 PM   #12
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You will find over time you need a variety of sizes and types of pans.
I have some cheap non-stick that gets replaced every couple of years.
I have some Allclad and Emerilware (made by Allclad). I have some anodized. They all have their place in my kitchen. I also have 4-5'' non-stick just for fying 2 eggs. I tried cast iron and it wasn't for me. Copper is pretty but not for me either. I think a really good start would be the Emerilware by Allclad. I find it just as good as my Allclad and alot cheaper.
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Old 07-08-2012, 06:39 PM   #13
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Quote:
Originally Posted by 4meandthem View Post
...I tried cast iron and it wasn't for me...
Yeah, cast iron can be too heavy to lift comfortably.
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Old 07-08-2012, 06:46 PM   #14
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Yeah, cast iron can be too heavy to lift comfortably.


I would have to agree, 4me might challenge you! LOL!

I have the 10" Debuyer skillet and saute pans, they are the perfect size for us. A Wearever 6 inch non-stick for eggs and various sauce pans, both SS and non-stick anodized for soups, hot cereal, etc. My pressure cooker 8 Qt SS doubles as a stock pot, it is a Fagor.
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Old 07-08-2012, 10:51 PM   #15
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My problem with cast iron was i want use to soap and water to clean it everytime. I know it is just me but I just had too.
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Old 07-08-2012, 11:09 PM   #16
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Yeah, cast iron can be too heavy to lift comfortably.
Well ya, if you want to do the tilt down pan and then move pan forward and flip back maneuver.

I'm not a master at that yet, but am improving.
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Old 07-08-2012, 11:09 PM   #17
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My problem with cast iron was i want use to soap and water to clean it everytime. I know it is just me but I just had too.
Use a nylon scrubbing pad and plain warm water, no soap. Or don't complain if the food sticks.

I think the OP should experiment with a few different kinds of pans before deciding. Buy them from Bed, Bath & Beyond or other merchant that allows full refund 30 day satisfaction offer. Take them back and get a refund if you don't like them. Buy a few competing pans and take back all but the one you like best.

I doubt there is any one pan or type of pan technology that will please everybody.
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Old 07-08-2012, 11:31 PM   #18
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My problem with cast iron was i want use to soap and water to clean it everytime. I know it is just me but I just had too.
I took me two weeks to convince Shrek not to put my Debuyers in the sink with soapy water. The third time I had to scrub and reseason was enough. He wasn't crazy about the smell of the hot oil that would hang around forever. I told him I wouldn't have to do it if he wouldn't use soap on the pans

They are beautifully seasoned now.
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Old 07-08-2012, 11:35 PM   #19
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Cast iron or stoneware is good. A nice non-stick pan is a must have in my kitchen. Thick and heavy are great for commercial kitchens, not so necessary for home use.
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Old 07-09-2012, 12:18 AM   #20
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I have Le Creuset pans--both "black" finish and enamel, as well as CI skillets. I also have SS skillets and one "non-stick" finish pan that I use only for walleye. I got my Le Creuset when I was in my 20s, didn't think about the weight then. I've had my CI skillets forever. I hate my mother's pans, which are non-stick finish pans.
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